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Moroccan Spiced Lamb Chops

Moroccan Spiced Lamb Chops

Juicy Moroccan spiced lamb chops with warm aromatics, charred edges and a fresh lemon-coriander finish.

25 mins total for first methodServes 4Grill
Ingredients ↓Method ↓

Ingredients

Method

15 mins prep10 mins cook25 mins total

  1. Pat the lamb chops dry and season lightly with salt and black pepper.

  2. In a bowl, mix olive oil, garlic, cumin, coriander, smoked paprika, cinnamon, ginger and lemon zest into a loose paste.

  3. Rub the marinade over both sides of each lamb chop. Cover and chill for 30 minutes, or up to overnight for deeper flavour.

  4. Remove the lamb from the fridge 15 minutes before cooking so it comes closer to room temperature.

  5. Heat a grill or ridged grill pan over medium-high heat. Lightly oil the grates if needed.

  6. Grill the chops for 3 to 4 minutes per side for medium, adjusting time for thickness and preferred doneness.

  7. Transfer to a warm plate, cover loosely with foil and rest for 5 minutes.

  8. Finish with chopped fresh coriander and serve with lemon wedges and your chosen side.

Notes

For the best flavour, marinate for at least 30 minutes; overnight is ideal.
Use a meat thermometer if preferred: 60–63°C for medium, then rest before serving.
Leftover cooked lamb can be sliced into wraps or grain bowls the next day.
About this recipe

These Moroccan spiced lamb chops are bold, aromatic and quick enough for a confident weeknight dinner. A warm blend of cumin, coriander, paprika and cinnamon gives the lamb deep flavour while keeping the method simple.

Cooked over a hot grill, the chops stay juicy with a lightly charred edge. Finish with fresh coriander and lemon for brightness, then serve with couscous, flatbreads or a crisp salad.

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